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I’m interrupting the flow of the Baby Shower pics for “Wow Me Wednesday”.  I’ll post the last bunch of pics tomorrow but I thought you might like to try some of these EASY treats – they’d be super cute for Easter Sunday! I bought the pre-made Rice Crispy Treats (40 to a box) and used the vanilla dipping wafers, yellow & white  (Joanne’s/Hobby Lobby or Michael’s).  For the cupcakes I just bought the boxed cake mix (which is seasonal) and found the baking cups on Amazon.com – love them!!!  Just fill the cups 1/2 way and place on a cookie sheet to bake – eat with a spoon – I want them in all colors!!!  I bought this Cake Pop machine by “Babycakes” at Kohls a couple years ago.  It comes with everything you need & a recipe book which I used for these Red Velvet Cake Balls.  After baking, refrigerate the cake balls, then dip them in vanilla dipping wafers & sprinkle with Pink Sanding Sugar.  Everything was really good but the guest’s favorite were the cupcakes!! 😉

I thought I’d post about the Monster Cookies I made for Owen’s Party.  I started doing “take-away” cookies for the party guests when he was 3 years old, those were Fireman Hats, 4th birthday were Putting Green Cookies, 5th birthday were Astronauts and this year they were Monster Cookies for his 6th “Monster Bash” party.

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I always use the sugar cookie recipe below from Sandra Lee.  They are easy to make and are not super sweet.  One tip . . . when I roll out the cookie dough I use a mixture of flour & powdered sugar on the counter – adds just a bit of sweet to them.   For the icing, I always use disposable bags (Joanne’s or Hobby Lobby w/40% off coupon) and normally use a #2 tip to outline the shape, a #4 to fill it in and a #1 for any detail.

Cookies

17.5 oz. Betty Crocker Sugar Cookie Mix (comes in a bag)
4 oz. cream cheese, softened
2 eggs
1 teas. vanilla
1 c. all-purpose flour
(variation: may add 1/4 c. cocoa & 3/4 c. flour)

Combine cookie mix w/cream cheese until crumbly. Mix in the eggs & vanilla until well combined.  Add flour to make a firm dough.  Refrigerate for 15 min.  Lightly flour/powder sugar board and roll out dough to 1/4 in.  Bake cookies for 8 minutes.  Cool completely before frosting.

Royal Icing

1 cup powdered sugar/1 Tablespoon meringue powder/water for consistency. Start with 3 teaspoons of water & 1 teaspoon of vanilla.  Note: if you want a true “white” icing you’ll need to use clear vanilla & add white icing color.  Also if you use liquid food coloring it will thin out your icing consistency: start with 2 teas water, then 1 teas vanilla, then add food coloring and more water if necessary (1/2 teaspoon at a time).